Escarole & Bean Soup Minis – Cozy, Bite-Sized Comfort

These little bowls of comfort bring big flavor without weighing you down. Escarole gives a gentle, earthy bite, while creamy white beans make each spoonful satisfying. Think of them as mini portions of a classic Italian-style soup—perfect for small gatherings, meal prep, or a light lunch.

They’re simple to make, easy to reheat, and pair beautifully with a crusty piece of bread. If you love soups that taste like they’ve been simmering all day, you’ll like how quickly these come together.

Why This Recipe Works

• Balanced flavor: Escarole has a mild bitterness that mellows as it cooks, playing perfectly with sweet sautéed onions and garlic.
• Creamy without cream: Mashed beans and starchy bean liquid give the broth body, so it feels rich without dairy.
• Quick and flexible: From pantry staples to fresh greens, this recipe adapts to what you have on hand.
• Portion-friendly: Making minis means you control serving sizes, reduce waste, and make reheating easier.
• Budget-friendly: Beans, broth, and greens make a nourishing, affordable meal that tastes like comfort.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, thinly sliced or minced
• 1 large head escarole, trimmed and chopped (about 6–8 cups loosely packed)
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 4 cups low-sodium chicken or vegetable broth
• 1 cup water (plus more as needed)
• 1 bay leaf
• 1 teaspoon dried oregano (or Italian seasoning)
• 1 pinch red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Juice of 1/2 lemon (optional, for brightness)
• Grated Parmesan or Pecorino Romano, for serving (optional)
• Crusty bread or small pasta like ditalini (optional add-in)

Instructions

1. Sauté the aromatics: Warm the olive oil in a large pot over medium heat. Add the onion with a pinch of salt and cook until soft and translucent, about 5–7 minutes.

   Stir in the garlic and cook 30 seconds, just until fragrant.

2. Wilt the escarole: Add the chopped escarole in batches. Stir until it wilts down, 2–3 minutes. A touch of salt helps it release moisture and tenderize.
3. Build the broth: Add the broth, water, bay leaf, oregano, and red pepper flakes if using.

   Bring to a gentle simmer.

4. Add and mash the beans: Stir in the cannellini beans. With a spoon or potato masher, lightly mash about 1 cup of the beans against the side of the pot. This thickens the soup naturally.
5. Simmer and season: Let the soup simmer 10–12 minutes, uncovered, until flavors meld and escarole is tender.

   Taste and season with salt and black pepper. If you like, squeeze in lemon juice to brighten.

6. Optional pasta: If using small pasta, cook it separately until al dente, then stir a small handful into each mini serving. This keeps the pasta from soaking up too much broth in storage.
7. Portion into minis: Ladle the soup into small bowls, mugs, or ramekins for mini servings.

   Top with grated Parmesan, a drizzle of olive oil, and black pepper.

8. Serve: Pair with toast or crostini. Finish with more lemon or chili flakes if you like a kick.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in airtight containers for up to 4 days. Store pasta separately so it doesn’t over-soften.
• Freezing: Freeze soup (without pasta) for up to 3 months.

  Thaw overnight in the fridge and reheat gently on the stovetop with a splash of water or broth.

• Reheating: Warm over medium-low heat until steaming. Adjust seasoning after reheating, as flavors can mute in the fridge or freezer.
• Make-ahead tip: Cook the base, then add lemon, cheese, and pasta just before serving to keep flavors bright and textures spot-on.

Health Benefits

• Fiber-rich: Beans provide soluble fiber, which supports digestion and helps keep you full longer.
• Leafy greens: Escarole adds vitamins A, K, and folate, along with antioxidants and phytonutrients.
• Protein boost: Cannellini beans supply plant-based protein, making this a satisfying meatless option.
• Low-cost nourishment: This soup uses simple, wholesome ingredients to build a nutrient-dense meal without breaking the bank.
• Customizable sodium: Using low-sodium broth and salting to taste helps you control sodium intake.

Common Mistakes to Avoid

• Overcooking the greens: Escarole should be tender, not mushy. Keep the simmer gentle and the cook time modest.
• Skipping the bean mash: Mashing some beans is key for a creamy texture without cream.

  Don’t skip this step.

• Adding pasta too early: Pasta continues to absorb liquid. Cook it separately and add when serving, especially for leftovers.
• Underseasoning: Taste in stages—after sautéing, after simmering, and after reheating. A splash of lemon and a pinch of salt at the end can wake up the flavors.
• Boiling hard: A rolling boil can make beans split and greens limp.

  A steady simmer protects texture.

Recipe Variations

• Smoky twist: Add a pinch of smoked paprika or a diced strip of cooked bacon or pancetta when sautéing the onions.
• Herb-forward: Stir in fresh parsley, basil, or dill before serving for a bright, garden-fresh note.
• Hearty veggie add-ins: Carrots and celery can sauté with the onion; zucchini can go in during the simmer for extra bulk.
• Spicy beans: Use chili oil to finish or add Calabrian chili paste with the garlic for gentle heat.
• Grain swap: Instead of pasta, fold in cooked farro, barley, or quinoa to keep it hearty and gluten-friendly.
• Creamier finish: For richness, swirl in a spoonful of ricotta or a splash of half-and-half right before serving.
• Vegan Parmesan-style topping: Sprinkle a mix of nutritional yeast, finely ground almonds, and garlic powder.

FAQ

Can I use another green instead of escarole?

Yes. Swiss chard, kale, or spinach all work. Kale needs a few extra minutes to soften, while spinach wilts almost instantly, so add it at the very end.

Do I have to use cannellini beans?

No.

Great Northern beans or navy beans are good substitutes. You can even mix in chickpeas for a firmer bite, though the texture will be less creamy.

How can I make this gluten-free?

Use gluten-free broth and skip regular pasta, or choose a gluten-free small pasta. Grains like quinoa or rice also fit well and keep the soup hearty.

What if my soup is too thick?

Stir in warm water or broth a little at a time until it reaches your preferred consistency.

Taste and adjust salt after thinning.

Can I make it in a slow cooker?

Yes. Sauté the onions and garlic first, then add everything to the slow cooker and cook on Low for 3–4 hours. Add lemon and cheese only at the end.

How do I keep the minis hot for a party?

Warm small mugs or bowls beforehand with hot water, then ladle in the soup.

Keep a covered pot on the lowest heat and refill as needed.

Is there a way to add more protein?

Absolutely. Stir in cooked shredded chicken, turkey sausage, or extra beans. For a vegetarian boost, add a can of drained chickpeas.

In Conclusion

Escarole & Bean Soup Minis deliver comfort, nutrition, and big flavor in small portions.

They’re easy to batch-cook, simple to customize, and just as good the next day. With tender greens, creamy beans, and a clean, savory broth, this is the kind of recipe you’ll keep on repeat. Serve it as a starter, a light lunch, or a cozy weeknight dinner—and enjoy every spoonful.